Firstly use clean utensils and containers.
Remove all the tops from the chilies and clean some garlic, add some ginger at this time as well.
Cut the chilies, they will float on top if you don’t. Everything needs to be covered with the brine. I find my kitchen scissor to be better than a knife.
For the number of chilies, I used in the photographs less than half a spoon of salt is enough. Pour cooled down boiled water over, just enough to cover the mixture. When using more chilies in the same size bottle, use less than a teaspoon of salt.
Label and date. Keep for a month before use. Of course, you can keep it for much longer.
Sriracha is kept until all fermentation is done. No more visible bubbles. How long will that take? I don’t know. I suppose it will depend on what kind and how much chilies you use. Tobasco is fermented over years in Jack Daniel’s wooden vats.
How do I know it’s working? There will be no discoloring. When you open the container the smell has to be fresh. There should be a release of bubbles from the mixture. Get rid of any mold on top.
I have used red wine and salt with habaneros. Remember to discard the brine.
And that’s all, that’s how we do it.